Steps:
- Heat the oil in a soup pot. Add the onion and leeks and sauté over medium heat until the leeks are limp, about 10 minutes.
- Add the water with bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 30 minutes, or until the vegetables are tender.
- Season with salt and pepper. Let stand for an hour or two to develop flavor. Just before serving, add the dill and peas and reheat.
- Nutrition Information
- Per serving:
- Calories: 136
- Total fat: 4g
- Protein: 5g
- Fiber: 5g
- Carbohydrate: 21g
- Cholesterol: 0mg
- Sodium: 111mg
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